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PREP 15 minutes
TOTAL 2 hours 20 minutes
Serves
US | METRIC

INGREDIENTS

Marinade
  • 500 g chicken thighs boned and diced
  • 1 tbsp Korma paste
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • 1 tbsp garam masala
  • 1 Heaped teaspoon ginger grated
  • 1 Heaped teaspoon minced garlic
  • 70 ml natural yoghurt
  • 1 tbsp lemon juice
Curry Base
  • 2 onions sliced
  • 1 tbsp garlic minced
  • 1 Heaped teaspoon ginger grated
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp korma paste
  • 1 tbsp tomato puree
  • 300 ml water
  • 250 g basmati rice
  • 3 tbsps fresh coriander

Click here to pre-order my new book

Store Cupboard Chicken Biriyani

Store Cupboard Chicken Biriyani

This may on first glance look like a long list of ingredients but the spices are all a bonus to add levels of flavour to this fragrant rice dish. I added them as I had them in my store cupboard but at the very least a good shop bought curry paste will be perfect. Serve with a garlic naan bread on the side to mop up that curry sauce.

1: Stir the chicken into the marinade ingredients then leave to stand for at least an hour. Fry the chicken in a large pan over a high heat for 3-4 minutes then set to one side.  


2: Heat a large casserole pan then fry the onions in some oil until golden this will take about 10 minutes then add the ginger, garlic and continue to cook for 5 minutes. Add the spices, curry paste and puree, cook for a few minutes then pour in the water and simmer for a couple of minutes. Spoon the chicken into the pan and stir well to combine.


3: Meanwhile rinse the rice really well and then cook in a pan of boiling salted water for exactly 6 minutes, do not overcook. Drain then scatter the rice gently on top of the chicken curry. Pop a lid on then transfer to an oven set at 160℃ / gas mark 3 for 1 hour. Before serving give the dish a gentle stir and scatter over some fresh coriander

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Store Cupboard Chicken Biriyani

Store Cupboard Chicken Biriyani

This may on first glance look like a long list of ingredients but the spices are all a bonus to add levels of flavour to this fragrant rice dish. I added them as I had them in my store cupboard but at the very least a good shop bought curry paste will be perfect. Serve with a garlic naan bread on the side to mop up that curry sauce.

PREP 15 minutes
TOTAL 2 hours 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Marinade
  • 500 g chicken thighs boned and diced
  • 1 tbsp Korma paste
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • 1 tbsp garam masala
  • 1 Heaped teaspoon ginger grated
  • 1 Heaped teaspoon minced garlic
  • 70 ml natural yoghurt
  • 1 tbsp lemon juice
Curry Base
  • 2 onions sliced
  • 1 tbsp garlic minced
  • 1 Heaped teaspoon ginger grated
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp korma paste
  • 1 tbsp tomato puree
  • 300 ml water
  • 250 g basmati rice
  • 3 tbsps fresh coriander

1: Stir the chicken into the marinade ingredients then leave to stand for at least an hour. Fry the chicken in a large pan over a high heat for 3-4 minutes then set to one side.  


2: Heat a large casserole pan then fry the onions in some oil until golden this will take about 10 minutes then add the ginger, garlic and continue to cook for 5 minutes. Add the spices, curry paste and puree, cook for a few minutes then pour in the water and simmer for a couple of minutes. Spoon the chicken into the pan and stir well to combine.


3: Meanwhile rinse the rice really well and then cook in a pan of boiling salted water for exactly 6 minutes, do not overcook. Drain then scatter the rice gently on top of the chicken curry. Pop a lid on then transfer to an oven set at 160℃ / gas mark 3 for 1 hour. Before serving give the dish a gentle stir and scatter over some fresh coriander

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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